PASTRIES & VARIATIONS: This is a delicious pie that is a twist on the Baked Alaska dessert which uses ice cearm as filling and browned meringue as topping. Adding chocolate sauce to the serving makes it a wonderful summer dessert.

ICE CREAM PIE:

 

 

 

crust:

    1 ½ cup flour                                                          

    ½ tsp. salt

    2 tbsp sugar                                                

    ½ cup chilled butter                        

    4 to 5 tbsp. ice water

filling:

    1 pint each vanilla & chocolate ice cream                               

    4 egg whites                                         

    ½ tsp. vanilla extract

    ¼ tsp. cream of tartar                                              

    ¼ to ½ cup sugar

chocolate sauce:

    3 oz. semi-sweet chocolate                         

    1 cup whipping cream

 

 

 

Using a food processor fitted with steel blade, process flour, sugar and salt together using on/off pulses until mixed. Add chilled butter. Process on/off until mixture resembles coarse meal. With machine running, add water in a steady stream through the feed tube. Pulse on/off a few times until the dough begins to come together. Do not over process. Pour content out onto a large piece of wax paper and gather the corners of the paper around the dough to form into a ball. Use the hand to flatten ball out into a large round. Refrigerate for at least ½ hour before using.

 

Preheat oven to 450 degrees F. Roll dough out on floured board to roughly ¼-inch thickness to fit a 9-inch pie plate. Prick dough well with a fork. Bake "blind" for 12-15 minutes. Remove from oven and cool on wire rack.   

 

When pie is completely cold, spread 1 layer of vanilla ice cream and 1 layer of chocolate ice cream on the crust; and smooth out uniformly. Put pie in freezer to freeze until solid.

 

Preheat oven to 470 degrees. In a large bowl, beat egg whites until frothy, add in sugar, 2 tablespoons at a time; continue beating until meringue is stiff and glossy. Spread meringue over ice cream layers. Bake pie for 3-5 minutes or until meringue has browned attractively.  Remove from oven. Cool then freeze cake for several hours or overnight.

 

To serve:  Heat cream until hot and melt chocolate in cream. Drizzle chocolate sauce over each serving.